Yellow Pickled Eggs

Yellow Pickled Eggs

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TINAMARIES 0

"This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!"

Ingredients

4 d 30 m {{adjustedServings}} servings 141 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar.
  2. In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!
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Reviews

11
  1. 13 Ratings

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A little sweet, a little sour, thought they were pretty good overall. One thing to remember is to use "pickling/canning" salt, or kosher salt. The iodide in regular iodized table salt will rui...

Okay, but the garlic really seemed to conflict with the rest of the brine ingredients. Warning: this reiew is from someone who grew up eating red beet eggs, which, though sweet like these, typi...

There was not enough fluid to cover the eggs when jarred. Have not tasted the eggs yet. (on a later date) I now have tried them and they were great! Very good, but make sure you don't have ...